Place the whiting fillets in a food blender and blitz into a smooth paste. Add all the remaining ingredients except for the sunflower oil and mix well
700g of whiting fillet
35g of fish sauce
35g of Thai red curry paste
20g of fresh coriander
70g of spring onions
90g of green beans
2 red chillies
5g of lemongrass
15g of caster sugar
80ml of water
10ml of lime juice
1 pinch of salt
130g of egg
50g of breadcrumbs
2
Weigh the mix into 80g portions and then roll each portion into a ball
3
Place each ball on a board and flatten gently with the palm of your hand, so each ball is turned into a burger-shaped patty
4
Heat the sunflower oil in a heavy based frying pan and fry the fishcakes for 5 minutes on each side. Transfer the cakes to a preheated oven set to 165°C/gas mark 3 and cook for a further 5 minutes
20ml of sunflower oil
5
For the dip, mix the water and cornflour together to dilute the cornflour. Place all the remaining ingredients in a saucepan and bring to the boil
25ml of water
1 pinch of cornflour
175g of caster sugar
12g of fish sauce
1 pinch of salt
85ml of white wine vinegar
1 red chilli
1/2 garlic clove
1 tsp fresh ginger
6
Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes. Serve with the Thai fish cakes